cooking a smoked cured ham roast

That description sounds like a "ham" as it is normally thought of. The curing changes it from a pork taste to a "ham" taste. It apparently already has had some smoking. If you can't tell if it is fully cooked and can't check with the farmer I would assume it isn't. There are lots of pork/ham Q/A.Or search.
Kathy

In a nutshell, 'curing' means to preserve raw meat so it doesn't spoil. There are both wet and dry curing methods. Wet curing usually involves nitrates, while dry curing usually is done via smoking or a combo of sugar and salt. Here in the South, the Smithfield, VA hams are cured with salt, pepper, smoked and hung to dry. A 50 LB ham can be reduced to 35 LB because there is little water left in the meat.

Bud....Your ham is smoke curded, but not cooked. From my experience , here are some suggestionms:

1. Remove the skin and any excess fat.
2. Score the meat slightly in a criss/cross pattern.
3. Coat with mustard, brown sugar and any other spices you like.
4. Optional: Insert whole cloves instead of the brown sugar.
5. Wrap in foil, smoke/cook till intenal temp of 130 F. Unwrap and smoke until tender in thickest part of meat.
6. Save the bone for soup stock.

Hope this helps.





To answer your questions Bud

I have good results cooking this type bone-in cured ham until 150* internal. I don't use the foil. I usually do one every Christmas.

Thanks guys, The farmer I work with said that all he does is put in a roasting pan and cooks it to about 150, being the first time getting meat from that packer plant, I thought I would throw the question out there.
Some more info on the ham, I took a look at the box it came in and it did say the product contained nitrates.

Thanks again, I will try NCGuy68's method and if I don't screw it up, I will take pictures and give you guys an update.

Bud

Because it was wet cured with nitrates, its never had real smoke. I would smoke it to a internal temp of 150 F as GLH mentioned and indeed is a good target temp.

If all else fails, slice it thin and pan fry. Be sure to use the pan drippins for Red-Eyed Gravey.